Description
This creamy low-carb cauliflower soup is a comforting and nutritious dish perfect for a cozy meal. Roasting the cauliflower, onion, and garlic enhances their natural sweetness and flavor, which is then blended with chicken stock and cream for a rich, velvety texture. Topped with savory turkey bacon, shredded cheese, and fresh chives, this soup is both satisfying and easy to prepare.
Ingredients
Main Ingredients
- 1 large cauliflower (about 2 pounds or 1 kilo, cut into florets)
- 1 large onion (sliced or chopped)
- 6 cloves garlic (smashed with the back of a knife or minced)
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 2 tablespoons olive oil
- 5 cups chicken stock (or broth; substitute with vegetable stock)
- 2 teaspoons fresh parsley (chopped, or thyme or rosemary)
- 1/2 cup heavy cream (or thickened cream)
- 2 tablespoons chives (or green onions, finely chopped)
- 1/2 cup diced turkey bacon (pre-cooked to serve)
- 1/4 cup shredded cheese (cheddar, mozzarella, provolone, parmesan, gruyere)
Instructions
- Prepare and Roast Vegetables: Lightly grease a large rimmed baking sheet and combine the cauliflower florets, sliced onion, and smashed garlic. Season generously with salt and pepper, then toss with olive oil to coat evenly. Spread out in a single layer for roasting.
- Roast Until Caramelized: Roast the vegetables in a preheated oven (typically at 400°F/200°C) for 10-15 minutes more, until the cauliflower edges are caramelized and fork-tender. This step deepens the flavor of the soup.
- Simmer with Stock and Herbs: Transfer the roasted cauliflower mixture to a pot, add chicken stock and fresh herbs like parsley, thyme, or rosemary. Bring to a simmer over medium heat, allowing the flavors to meld for about 15 minutes.
- Cool Slightly: Once the cauliflower is soft and the soup has simmered, remove the pot from heat and let it cool for 5 minutes to prepare for blending.
- Blend the Soup: Carefully transfer the soup in batches to a blender. Add the heavy cream and blend until smooth and creamy. Taste and adjust seasoning with extra salt and pepper as needed, blending again if necessary.
- Serve with Toppings: Ladle the creamy cauliflower soup into bowls and garnish with pre-cooked diced turkey bacon, shredded cheese of choice, and finely chopped chives or green onions for a flavorful finish.
Notes
- You can substitute chicken stock with vegetable stock to make this recipe vegetarian-friendly (omit turkey bacon or replace with plant-based bacon to keep it vegetarian).
- Heavy cream can be substituted with coconut cream or cashew cream for a dairy-free variation.
- Adjust the amount of garlic and herbs according to your taste preferences.
- Roasting the cauliflower and vegetables intensifies the flavor and adds a subtle sweetness.
- Make sure to cool the soup slightly before blending to avoid hot splatters.
- Use a blender with a vent or blend in small batches to safely puree hot soup.
- The cheese topping is optional but adds richness and texture contrast.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Baking
- Cuisine: American